Pumpkin Cheesecake

Invented as an experiment, we had a bunch of ingredients and went for a certain texture.

Ingredients

1 1/2 cups gingersnap crumbs

1 cup graham cracker crumbs

1 1/2 tablespoons butter

1 teaspoon lemon juice

1/2 - 1 teaspoon ginger powder (depending on how strong it is)

24 ounces cream cheese

2 - 4 eggs, depending on the texture you like

10 ounces pumpkin puree, canned works fine

4 tablespoons pumpkin pie spice

1 cup sugar

Yield

8 - 12

Instructions

Mix ginger snap crumbs, grahm cracker crumbs, powdered ginger in bowl. Add lemon juice and butter, and mix thorougly. Press into a 10-inch springform pan. Set aside. Beat cream cheese and 2 eggs together and add pumpkin, pumpkin spice and sugar. Add remaining eggs if desired, beat 3-4 minutes. Pour into pan and bake at 350 degrees for an hour, give or take 10 minutes, until browned on top and not liquidy in center.